Spicy Pumpkin Soup
You can even watch me making this online https://www.youtube.com/watch?v=SjbDeTL-Dy4
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To roast pumpkin seeds, first boil in water for 10 minutes, drain and pat dry. Roast in pan with a drizzle of rapeseed oil for 5 minutes or so until tinged with gold. Toss in a little salt. Delicious to nibble and keep for a week.
For excellent chutneys, handmade in small batches I recommend Huntly Herbs & Galloway Lodge
Today I also used Blackthorn Salt & Supernature rapeseed oil in my recipes
For an extra kick do add some of Sheena’s chillies from Galloway Chillies